- Peel the potatoes and cut into small cubes. Wash the leek and cut into thin rings.
- Bring the vegetable soup to the boil. Add the potatoes and leeks. Cover the soup and simmer for 15 minutes. The potatoes should be soft but should not disintegrate.
- Using a hand blender blend the soup, parsley and Joya Crèmesse until smooth. Reheat if necessary, but do not boil.
- Season with nutmeg, salt and pepper.
Tip: For a taste of summer, mix fresh basil into the soup instead of parsley.